I can't even imagine going on a morning run after a night of drinking lol
- Pat1993

The only time it sucked was after an end of season party. Felt like a spin kick to my liver.

Other than that I make sure I empty out and I'll be good

The only time it sucked was after an end of season party. Felt like a spin kick to my liver.

Other than that I make sure I empty out and I'll be good
- mr.peanut

wow, if I get drunk I need a 24hr recovery before considering doing any intense physical activities.

this.


a goalie can't win by himself. No player can, even Crosby.
- deadpoulet

Some people on twitter suggest Habs should pick Askarov with their first round pick.

Great. Another 10-15 years of building around a goalie, with fingers crossed that he will steal games/series

For father's day I added some blue cheese on top. Twas heavenly
- Streit2ThePoint

The only time it sucked was after an end of season party. Felt like a spin kick to my liver.

Other than that I make sure I empty out and I'll be good
- mr.peanut

Is this a cry for help?

I know what you mean. it doesn't need a bunch of marinades and special sauces, when cooked properly the meat already tastes great
- Pat1993

i slightly overcooked 2 ny strip steaks yesterday. (they were so thin!)

but i usually stick with bone-in rib eye steaks. not too too expensive but still good steaks. and i grew up on them, so that helps.

i broil them. salt, pepper, parsley. i also sprinkle on some garlic salt because i'm italian and we put garlic on everything.

Is this a cry for help?
- Takemedrunkimhome

It would be nice of someone held my hand as I pooped, so yes.

Some people on twitter suggest Habs should pick Askarov with their first round pick.

Great. Another 10-15 years of building around a goalie, with fingers crossed that he will steal games/series
- stinger67

highly-touted goalie..? if he's the best player available when the habs get to pick, it might not be a terrible idea, although goalies are probably even more of a crapshoot than any other position.

i slightly overcooked 2 ny strip steaks yesterday. (they were so thin!)

but i usually stick with bone-in rib eye steaks. not too too expensive but still good steaks. and i grew up on them, so that helps.

i broil them. salt, pepper, parsley. i also sprinkle on some garlic salt because i'm italian and we put garlic on everything.
- kicksave856

yeah when it's not thick it barely takes any time to cook.. when it's too thin I just sit on it for a few minutes

It would be nice of someone held my hand as I pooped, so yes.
- mr.peanut

giving birth to a huge mud baby?

giving birth to a huge mud baby?
- Pat1993

I can't take the browns to the superbowl by myself

It would be nice of someone held my hand as I pooped, so yes.
- mr.peanut

I can't take the browns to the superbowl by myself
- mr.peanut

I heard more food talk... I'm baaaack.

Takemedrunkimhome, you're goddamn right about steaks. I never sauce my steaks, EVER. That's straight up blasphemy. Now, depending on the cut of steak and the meal you're having with it, seasoning with herbs and spices is ok.

You're also dead on about bbq Vs grilling. I do both. Smoked some side ribs the other week. Mmmmmm.

Pat is right, though. I *do* love to cook and bake, and will, when gently prodded, talk at great lengths about it!

i slightly overcooked 2 ny strip steaks yesterday. (they were so thin!)

but i usually stick with bone-in rib eye steaks. not too too expensive but still good steaks. and i grew up on them, so that helps.

i broil them. salt, pepper, parsley. i also sprinkle on some garlic salt because i'm italian and we put garlic on everything.
- kicksave856

why would you buy thin steaks? it's impossible to get a char without cooking it through. what in the actual (frank) were you thinking?

why would you buy thin steaks? it's impossible to get a char without cooking it through. what in the actual (frank) were you thinking?
- DoubleDown

SERIOUSLY, KICK?!?

I heard more food talk... I'm baaaack.

Takemedrunkimhome, you're goddamn right about steaks. I never sauce my steaks, EVER. That's straight up blasphemy. Now, depending on the cut of steak and the meal you're having with it, seasoning with herbs and spices is ok.

You're also dead on about bbq Vs grilling. I do both. Smoked some side ribs the other week. Mmmmmm.

Pat is right, though. I *do* love to cook and bake, and will, when gently prodded, talk at great lengths about it!
- Darksyde

I can't take the browns to the superbowl by myself
- mr.peanut

Neither can they

i slightly overcooked 2 ny strip steaks yesterday. (they were so thin!)

but i usually stick with bone-in rib eye steaks. not too too expensive but still good steaks. and i grew up on them, so that helps.

i broil them. salt, pepper, parsley. i also sprinkle on some garlic salt because i'm italian and we put garlic on everything.
- kicksave856

Dude, if you're cooking steak indoors, and it's a thin steak? Pre-heat your oven as high as you can, then sit a cast iron pan in it for 30 minutes or so. While that's happening, make sure your steaks are at room temp, and pat em dry. Then, pan comes out of the oven, and onto a cranked stove element, or high heat if you have a gas stovetop. Season w/ salt & pepper, then hard sear those bad boys. It'll take no time to get that nice crust, then remove and let em rest. While they rest, since your Italian and want to add garlic to everything, have a compound butter ready. Take softened butter, fresh parsley, and roasted garlic paste and blend together well. Make a sausage out of it in saran wrap and put in the freezer to harden. Then, any time you make a steak, take a slice and throw it on top of your steak while they rest. You still get the flavour, but the garlic or parsley won't burn on you.

I heard more food talk... I'm baaaack.

Takemedrunkimhome, you're goddamn right about steaks. I never sauce my steaks, EVER. That's straight up blasphemy. Now, depending on the cut of steak and the meal you're having with it, seasoning with herbs and spices is ok.

You're also dead on about bbq Vs grilling. I do both. Smoked some side ribs the other week. Mmmmmm.

Pat is right, though. I *do* love to cook and bake, and will, when gently prodded, talk at great lengths about it!
- Darksyde

Smoking baby backs tonight. Baking is for people way more detailed than me. Science vs art

Dude, if you're cooking steak indoors, and it's a thin steak? Pre-heat your oven as high as you can, then sit a cast iron pan in it for 30 minutes or so. While that's happening, make sure your steaks are at room temp, and pat em dry. Then, pan comes out of the oven, and onto a cranked stove element, or high heat if you have a gas stovetop. Season w/ salt & pepper, then hard sear those bad boys. It'll take no time to get that nice crust, then remove and let em rest. While they rest, since your Italian and want to add garlic to everything, have a compound butter ready. Take softened butter, fresh parsley, and roasted garlic paste and blend together well. Make a sausage out of it in saran wrap and put in the freezer to harden. Then, any time you make a steak, take a slice and throw it on top of your steak while they rest. You still get the flavour, but the garlic or parsley won't burn on you.
- Darksyde

About as spot on as you can get

Dude, if you're cooking steak indoors, and it's a thin steak? Pre-heat your oven as high as you can, then sit a cast iron pan in it for 30 minutes or so. While that's happening, make sure your steaks are at room temp, and pat em dry. Then, pan comes out of the oven, and onto a cranked stove element, or high heat if you have a gas stovetop. Season w/ salt & pepper, then hard sear those bad boys. It'll take no time to get that nice crust, then remove and let em rest. While they rest, since your Italian and want to add garlic to everything, have a compound butter ready. Take softened butter, fresh parsley, and roasted garlic paste and blend together well. Make a sausage out of it in saran wrap and put in the freezer to harden. Then, any time you make a steak, take a slice and throw it on top of your steak while they rest. You still get the flavour, but the garlic or parsley won't burn on you.
- Darksyde

hey look everyone it's Joe Beef

hey look everyone it's Joe Beef
- DoubleDown

Awww, love you too, DD.

why would you buy thin steaks? it's impossible to get a char without cooking it through. what in the actual (frank) were you thinking?
- DoubleDown

I never understood some people's obsession with filet mignon...Sure it's tender, but where is the taste?

There is a reason why it's always served with a sauce...

I never understood some people's obsession with filet mignon...Sure it's tender, but where is the taste?

There is a reason why it's always served with a sauce...
- stinger67

If served rare enough, it's quite tasty. Great in a tartare. I always deep six sauces with steak though.